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Vegan Lemon Curd Recipe (with Video)

Fruits, Soy-free, Gluten-free

Discover our Vegan Lemon Curd Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 15min


Lemon Filling
- 1 tbsp Lemon zest, 3 lemons
- 150 g Lemon juice, 4-5 lemons
- 133 g Granulated sugar
- 23 g Cornstarch
- 0.5 tsp Kosher salt, Diamond Crystal or reduce by half
- 0.125 tsp Turmeric, for color (optional)
- 180 g Almond milk
Butter and Vanilla
- 86 g Vegan butter, unsalted, margarine-style (e.g. Violife), cubed, room temperature
- 1 tsp vanilla paste
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Prepare the lemon curd mixture
1. Zest and juice the lemons
2. Combine the lemon zest and granulated sugar in a medium bowl and rub with your fingers until the mixture resembles wet sand
3. Add the cornstarch, salt, and turmeric and whisk until thoroughly combined
4. Add the almond milk, whisk to combine, then add the lemon juice and whisk until the solids have largely dissolved
5. Pour the lemon curd mixture into a small saucepan
Cook the lemon curd
1. Cook over medium heat until it boils, stirring constantly; it will thicken as it approaches the boiling point
2. Once the mixture begins to boil, continue cooking, stirring constantly, for 30 seconds; this ensures the starch is cooked completely
3. Off the heat, add the vegan butter and whisk until emulsified
4. Add the vanilla paste and whisk to combine
Cool and store the lemon curd
1. Pour the lemon curd into a heatproof container and cover with plastic wrap; place the film directly on the surface of the lemon curd to prevent a skin from forming
2. Cool the mixture to room temperature either on the counter or in the fridge
3. Spread the cooled lemon curd on toast, or scones, or use it as the filling in my Lemon Rose Cupcakes (recipe on bakingdaze.com)
4. Note: Lemon curd keeps for up to 3 days in the fridge in an airtight container; stir the lemon curd to smooth it out before using

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